Ingredients
2 cup chanterelle mushrooms, quart
1 cup porcini mushrooms, cut into
1 tsp garlic, chopped
1 cup tomatoes, peeled,seeded,dice
2 tbsp fresh basil, chopped
3 tbsp olive oil
3 tbsp lemon juice
1 tbsp balsamic vinegar
1/2 cup sun-dried tomatoes, diced
1/4 cup italian parsley, chopped
Directions
Recipe by: Richard Chamberlain, Restaurant at the Little Nell, Aspen
place the mushrooms, garlic, and olive oil. Toss. Season. Bake in
oven until light brown. Remove. Toss with remaining ingredients. Keep
at room temperature.
Preparation Time: 0:20
Servings: 6 servings
Alpine Mushroom Salad Recipe brought to you by Recipe Ideas
Categories: Mushroom; Salad; Vegetable
The History of Recipes
Written cooking instructions as a concept can be tracked far back into antiquity, in fact as far back into recorded history as pharonic Egypt, and maybe even further. However, these, early records were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to experts are some stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in The time of the romans 25BC a roman called Apicius wrote some documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. Additionally, he recounts how the chefs of Roman times made use of a good variety of herbs, including a few that will be familiar to modern chefs like basil, rue and parsley. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the holy land, including spices such as rosemary and coriander. The introduction of these new foods and spices created a surge in books on cookery, most of which are kept safe in private collections. Over the succeeding few centuries, the powerful and wealthy houses strove to serve the most extravagent meals, and consequentially chefs and their recipe collections became highly prized. Nevertheless, it wasn`t until the 1800s that cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing recipes to help cooks of their time. When we get to the 20th century, cook books are greatly in demand as a result of better eduction, leisure time and disposable income. The TV revolution gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Alpine Mushroom Salad recipe.
